Description
These zesty shrimp tacos deliver a perfect balance of smoky, zesty, and sweet flavors in under 20 minutes. Loaded with fresh lime and honey, the shrimp is seared to perfection and served on warm tortillas with a refreshing Greek yogurt cabbage slaw.
Ingredients
Wild-caught shrimp (1 lb), peeled and deveined
Smoked paprika (1 tsp)
Garlic powder (1 tsp)
Chili powder (1 tsp)
Olive oil (1 tbsp)
Unsalted butter (2 tbsp)
Lime juice & zest (2 limes)
Honey (2 tbsp)
Green cabbage (3 cups), finely shredded
Plain Greek yogurt (1 cup)
Tortillas (8-10 small), warm
Cilantro (for garnish), chopped
Avocado or sliced (1, for garnish)
Instructions
Pat the shrimp dry with paper towels to ensure a good sear.
In a small bowl, mix together the smoked paprika, garlic powder, and chili powder to make a dry rub.
Sprinkle the spice mix over the shrimp and toss to coat.
Heat olive oil in a large skillet over medium-high heat.
Add the shrimp and cook for 2-3 minutes per side, until opaque and slightly charred. Transfer shrimp to a plate.
In the same skillet, add butter, lime juice, zest, and honey. Whisk to combine and let simmer for 1-2 minutes until the sauce is glossy.
Stir in the cooked shrimp to coat in the sauce and let warm through.
Prepare the yogurt slaw: In a bowl, mix shredded cabbage with Greek yogurt. Squeeze in additional lime juice to taste and stir until well incorporated.
Divide the warm tortillas into the tacos, adding a spoonful of the slaw.
Top each taco with the honey lime shrimp and a drizzle of remaining sauce.
Garnish with chopped cilantro and avocado or avocado slices before serving.
Notes
If using frozen shrimp, thaw them in the refrigerator overnight.
For a spicier kick, add a pinch of cayenne pepper or a diced jalapeño to the spice mix.
The yogurt slaw can be prepared in advance and stored in an airtight container in the fridge for up to 24 hours.
- Prep Time: 10
- Cook Time: 10
- Category: Dinner Recipes
- Method: Searing
- Cuisine: Mexican-Inspired